Tarte aux quetsches
- 2 cups all purpose flour
- pinch of salt
- 1/4 cup white sugar
- 1 stick unsalted butter, chilled and topped into pieces (reserve 2 tsp for buttering the tart pan)
- 1 egg, separated
- iced water
- 2 pounds small purple plums (damsons are a good substitute for quetsches)
- 1/4 pound ladyfingers
- 1 egg white, saved from the pie crust
- superfine sugar for sprinkling
- Sift together; flour, salt and sugar.
- Dip clean fingers into bowl of iced water and crumble in the butter.
- Include the egg yolk and ~1-2 tbsp water to create dough.
- Work dough, minimally.
- Wrap dough in parchment paper, put in refridgerator to chill ~45 min.
- Clean plums.
- Vertically halve plums and remove pits.
- Crumble up the ladyfingers, mortar and pestle, to produce fine crumbs.
- Warm oven to 350 degrees F.
- Grease pan.
- Press out dough in the thinnest manner it can.
- Chill the pan with the dough in the fridge for ~40 min.
- Brush base with the egg white.
- Sprinkle crumbs over top.
- Lay plums on the crust, cut side up.
- Bake for ~40 min.
- Let cool, serve warm. (also good cold)
- To serve sprinkle leftover sugar on top.